FROM WORKSHOP ELABORATIONS TO SWEET CUISINE
A journey through the world of patisserie, from workshop elaborations to sweet cuisine. The Master’s Degree in Contemporary Patisserie and Sweet Cuisine is the most complete and up-to-date training in the sweetest area of the kitchen.
Presenting a curriculum aimed to master the techniques of haute patisserie, sweet cuisine and formulation. Knowledge of raw materials, manufacturing processes and techniques will provide the foundation to foster creativity and innovation.
A five-month long program with 530 hours of external practices in the best restaurants and bakeries from our Culinary Team.
OUR TEAM, OUR BEST GUARANTEE
Learn first-hand from great professionals like Paco Torreblanca, Daniel Álvarez, Mario Masià, David Gil, Carito Lourenço, Paco Llopis o José Montejano.
Leading figures who will share their knowledge with you on a journey that will take you from the bakery workshop to the contemporary world of sweet cuisine.
STUDENTS TAKE THE LEADING ROLE
Students take the centre stage in this Master’s Degree. Learn alongside internationally acclaimed pastry chefs from our Culinary Team.
Highly specialized professionals who will enable you to develop not only your knowledge but also your creativity and skills through a comprehensive learning system in which you have the most important role.
A FUTURE OF OPPORTUNITIES
Our pioneering methodology has you in direct contact with the best professionals. Our Master’s Degree will prepare you to take on the challenge of meeting the many professional needs of the sector.
Let us open the doors to a world of career opportunities, both nationally and internationally. Experience a unique training that will allow you to get in touch with other chefs who, like you, are united by a winning attitude and a strong gastronomic vocation.
WHY SHOULD I STUDY THIS MASTER’S DEGREE?
You will have the opportunity to specialize in pastry workshop, restaurant desserts, sweets and petit fours alongside some of the world’s most acclaimed Pastry Chefs.
We will provide you with all the necessary tools to create and develop new desserts.
We will teach you the importance of the physical-chemical knowledge within the techniques and the synergy within the mixture of ingredients.
You will learn in depth about the composition of the ingredients and their behavior in different pastry elaborations and sweet cuisine.
We will provide you with all the tools, so you can develop your sensory skills and apply them to create your very own gastronomic offer.
You will learn first-hand about some of the most successful business models in the world of sweet cuisine and the latest international trends.
CEU Cardenal Herrera University and Gasma are committed to an innovative methodology and promote an active role of students: Practical sessions, Masterclass, workshops, visits, etc
You will learn from the experience and expertise of our Culinary Team members as well as other Gastronomic Management experts.
You will network and develop your own culinary community through contact with Chefs and professionals involved in your training.
- You will complete your learning experience with 530 hours of internship practice where you will experience the day-to-day of some of the best restaurants in Spain.
The Masters Programme is aimed at students and professionals in the cooking and pastry industry who want to make a qualitative leap in their training and in their career.
- Pastry Professionals or Professionals in the culinary sector who want to boost your career with a training at the highest level.
- Culinary arts Bachelor graduates, Gastronomy Bachelor graduates, or Hospitality Management Bachelor graduates.
Cardenal Herrera University and Gasma are committed to providing a dynamic and innovative methodology that allows students to develop their full professional profile. For this reason, 70% of the hours within the Master’s Degree are devoted to practical training.
Students study in practical-participatory sessions alongside internationally acclaimed Pastry Chefs to make their training a comprehensive experience.
The main focus is to obtain a complete experiential learning within the world of sweet cuisine. A journey that will take you from practice to science; from tradition to avant-garde techniques.
Trainers continuously monitor and evaluate the knowledge acquired. Upon completion of the Master’s Degree, students will work on a Master’s Degree Final Project that integrates and develops the training and skills acquired during the Master’s.
After completing your Master’s Degree Final Project at the end of the academic year, you will start your internship practice hours in restaurants and bakeries of high gastronomic value. Internships are 530 hours long (practice hours can also be validated by certifying your skills).